Daeji Bulgogi (Vegetarian)

Daeji Bulgogi (Vegetarian) is a flavorful Korean dish that captures the essence of traditional bulgogi using marinated mushrooms and tofu, offering a delicious plant-based alternative. This dish is perfect for a cozy dinner, bringing a delightful mix of sweet, spicy, and savory flavors to your table.

Ingredients

• King oyster mushrooms - 200 grams, sliced
• Firm tofu - 200 grams, pressed and cubed
• Soy sauce - 3 tablespoons
• Gochujang (Korean red pepper paste) - 1 tablespoon
• Sesame oil - 1 tablespoon
• Brown sugar - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Vegetable oil - 2 tablespoons
• Sesame seeds - 1 tablespoon, toasted

Steps

1. In a mixing bowl, combine soy sauce, gochujang, sesame oil, brown sugar, minced garlic, and grated ginger to create the marinade.
2. Add the sliced king oyster mushrooms and cubed tofu to the marinade, gently mixing to ensure everything is well coated. Let it marinate for at least 15 minutes.
3. Heat vegetable oil in a skillet over medium-high heat. Add the marinated mushrooms and tofu, cooking for about 5-7 minutes until they are browned and slightly crispy.
4. Add the julienned carrot and sliced bell pepper to the skillet, stirring occasionally for another 5 minutes until the vegetables are tender.
5. Stir in chopped green onions and cook for an additional minute.
6. Remove from heat, sprinkle with toasted sesame seeds, and serve hot with steamed rice or lettuce wraps.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms and vegetables.
• Provides a good source of plant-based protein from tofu.

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